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Classic Texas Sheet Cake Recipe

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★★★★★

4.9 from 604 reviews

Classic Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious chocolate frosting studded with chopped walnuts. Perfect for gatherings, this cake combines the deep flavors of cocoa with a tender crumb and a glossy, nutty frosting for an irresistible treat.

Ingredients

Scale

Cake

  • 1 cup unsalted butter
  • 1 cup water
  • ¼ cup unsweetened cocoa
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Frosting

  • ½ cup unsalted butter
  • ¼ cup unsweetened cocoa
  • ¼ cup plus 2 tablespoons milk
  • 1 pound powdered sugar (4–1/4 cups)
  • ½ teaspoon vanilla extract
  • ½ cup walnuts, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the cake.
  2. Make Chocolate Mixture: In a medium saucepan over medium heat, combine 1 cup unsalted butter, 1 cup water, and ¼ cup unsweetened cocoa. Heat until the butter melts completely, stirring occasionally.
  3. Combine Dry Ingredients: In a medium bowl, add 2 cups granulated sugar, 2 cups all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking soda. Mix well to evenly distribute the ingredients.
  4. Mix Wet Ingredients: In a 1-cup measuring cup, whisk together ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until combined.
  5. Combine Wet and Dry: Pour the buttermilk mixture into the flour mixture and stir until just combined.
  6. Add Flour Mixture to Chocolate Mixture: Pour the combined flour mixture into the heated chocolate mixture in the saucepan.
  7. Mix the Cake Batter: Using a handheld mixer, blend the mixture until smooth and uniform in texture.
  8. Prepare Pan and Bake: Pour the batter into a 15 x 10 x 1-inch jelly roll pan, spreading evenly. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
  9. Begin Frosting Preparation: While the cake is baking, in another medium saucepan, combine ½ cup unsalted butter, ¼ cup unsweetened cocoa, and ¼ cup plus 2 tablespoons milk.
  10. Heat Frosting Mixture: Bring the frosting mixture to a simmer over medium heat, then remove from heat once simmering.
  11. Add Sugar and Flavoring: To the hot frosting mixture, add 1 pound powdered sugar and ½ teaspoon vanilla extract. Mix well using a handheld mixer until smooth.
  12. Add Walnuts to Frosting: Stir in ½ cup chopped walnuts to the frosting mixture.
  13. Frost the Cake: Immediately pour the frosting over the hot cake in the pan, spreading evenly.

Notes

  • Make sure to frost the cake while it is still hot so the frosting soaks into the cake for a glossy finish.
  • You can substitute walnuts with pecans or omit nuts if preferred.
  • Use room temperature eggs for better mixing and texture.
  • If you don’t have buttermilk, use ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: Texas sheet cake, chocolate cake, sheet cake, classic dessert, walnut frosting, easy chocolate cake

Find it online: https://chefmilacook.com/classic-texas-sheet-cake-recipe/